Steak & Queso Rice
Recipe Card
Steak and Queso Rice
Description
Savor the ultimate comfort food with this Steak & Queso Rice recipe. Tender seared steak slices paired with creamy, cheesy rice make for a bold and satisfying dish perfect for weeknights or special dinners. Rich flavors, hearty textures, and melty queso make this a family favorite!
Ingredients
For the Steak:
For the Queso Rice:
Instructions
Season and Cook the Steak
Pat the steak dry with paper towels. Rub with olive oil and season both sides with paprika, cumin, garlic powder, salt, and pepper. Heat a large skillet over high heat and sear the steak for 4–5 minutes per side, depending on thickness and preferred doneness. Let it rest on a cutting board for 5–10 minutes, then slice thinly across the grain.
Cook the Rice
Rinse the rice under cold water to remove excess starch. Heat olive oil in a pot, add the rice and garlic powder, and toast for 2–3 minutes. Pour in broth or water, bring to a boil, then cover and simmer on low for 18–20 minutes until tender and fluffy.
Make Queso:
In the same skillet used for the steak, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in milk and bring to a light simmer. Gradually add shredded cheese, one handful at a time, stirring until melted and smooth. Season with cumin, chili powder, salt, and pepper.
Assemble:
Spoon rice onto plates or into bowls. Top with sliced steak, then drizzle generously with the warm queso sauce.
Note
- Steak Tips: For the juiciest results, let the steak rest for 5–10 minutes after cooking before slicing. Always slice against the grain to keep it tender.
- Cheese Choices: Cheddar, Monterey Jack, or a Mexican blend work best for melty queso. Avoid pre-shredded cheese if possible—block cheese melts smoother.
- Rice Substitutes: You can use brown rice, jasmine rice, or even cauliflower rice (for low-carb/keto), but adjust the liquid and cooking time accordingly.
- Make it Spicy: Stir in a chopped jalapeño or a dash of hot sauce when adding the cheese for a spicy kick.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of milk to maintain creaminess.
- Make Ahead: The steak and queso rice can be cooked ahead separately and assembled just before serving for quick dinners.
